Ebly Casserole with Carrots and Corn
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g Ebly
- 400 g carrot (s)
- 1 can corn
- 1 cup crème fraîche
- 1 cup cream
- 750 ml vegetable stock
- 1 tablespoon sugar
- 200 g cheese, (ratin cheese)
- Oil, (sunflower oil)
- Herbs, frozen (8 herbs)
- salt and pepper
- Paprika powder, hot pink
Print Recipe
Pin Recipe Instructions
- Heat some oil in a saucepan and sweat the Ebly wheat until translucent. Add the vegetable stock, bring to the boil and simmer for about 10 minutes over medium heat, stirring occasionally.
- At the same time, peel the carrots and cut into small pieces. When the Ebly has absorbed all of the broth, remove the pan from the heat.
- Heat the oil in a pan and let the sugar caramelize in it. As soon as bubbles form, add the carrots, stirring constantly. After about 2 minutes, deglaze with crème fraîche and cream. Bring to the boil, add the corn and season with salt, pepper and paprika. When the carrots are done but still firm to the bite, remove the pan from the heat and stir in the herbs.
- Put the Ebly and the vegetables together with the sauce in a baking dish, season with salt, pepper and paprika and sprinkle the cheese on top. Bake the casserole at 200 ° C for 20-30 minutes until the cheese is golden brown.
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